Rhubarb Pie Cookies 🍓🥧 A Buttery, Tangy Treat That’s Simply Adorable
These Rhubarb Pie Cookies are everything you love about rhubarb pie—but in cookie form! Buttery, flaky pastry hugs a tangy-sweet center of rhubarb jam, then gets baked until golden and beautiful. They’re charming enough for spring gatherings, picnics, or afternoon tea, yet simple enough to whip up whenever you’re craving a nostalgic treat.
Why I Love This Recipe
Rhubarb pie is such a seasonal classic, and these cookies let you enjoy that signature flavor in a fun, portable way. The dough is rich and tender thanks to the cold butter and powdered sugar combo, while the jam brings that signature rhubarb zing. I love making them for parties or gifting—everyone’s surprised at how much flavor fits into each tiny cookie.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, cold and cubed
- 3/4 cup rhubarb jam
- 1 egg, beaten (for egg wash)
How to Make Rhubarb Pie Cookies
- Preheat Oven: Heat to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a food processor, pulse together flour, powdered sugar, and butter until it forms a soft dough.
- Roll & Cut: Roll dough out on a lightly floured surface. Cut into circles using a cookie cutter or small glass.
- Fill the Cookies: Place a spoonful of rhubarb jam on half of the circles. Top with the remaining circles and gently press edges.
- Seal & Brush: Use a fork to crimp the edges and seal. Brush the tops with egg wash.
- Bake: Bake for 12–15 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes before transferring.
Tips for Success
- Keep the butter cold for a flakier pastry texture—don’t overwork the dough.
- Use quality rhubarb jam for the best flavor—homemade or store-bought both work.
- Add a sprinkle of sugar on top before baking for sparkle and crunch.
- No food processor? Cut in butter with a pastry blender or fork until crumbly.
Serving Suggestions & Pairings
These cookies are perfect on dessert platters or as gifts, paired with:
- Easter Cookies for a springtime treat table
- Caramel Apple Pie Cookies for a duo of fruity cookies
- Chocolate Chip Cookie Bites to balance tangy with chocolatey
- Rainbow Sprinkle Cookies for a colorful variety
- Snow Globe Cookies to add a festive flair for winter bakes
Storage Tips
- Refrigerate dough if not baking immediately—it holds its shape better.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze the dough for later use—just thaw slightly before rolling out.
More Recipes You’ll Love
Can’t get enough creative cookies? Try:
- Caramel Apple Pie Cookies – sweet and tart
- Rainbow Sprinkle Cookies – bright and fun
- Chocolate Chip Cookie Bites – chewy and classic
Final Thoughts
These Rhubarb Pie Cookies are the perfect bite-sized version of your favorite spring dessert. With a flaky, buttery shell and sweet-tangy jam center, they’re sure to charm guests and satisfy cravings alike.
✨ Tried them? Tag @chefmaniacrecipes on Instagram to share your mini pie magic! And don’t forget to leave a comment with your favorite jam variation.
